Luscious Strawberry Dream Cheesecake
There is something truly special about a cheesecake done right. That perfect balance of a creamy, tangy filling against a sweet, crumbly crust is a dessert experience unlike any other.
This recipe for a Light and Luscious Cheesecake is designed to give you that show-stopping result, complete with a vibrant, fresh strawberry sauce that makes every bite feel like a celebration.
What You’ll Need
For the Crust:
- 1 ½ cups graham cracker crumbs
- 3 tablespoons melted margarine or butter
For the Filling:
- 1 carton (15 ounces) part-skim ricotta cheese
- 1 cup sugar, divided
- ⅔ cup all-purpose flour
- 4 large eggs, separated
- 2 tablespoons grated lemon peel
- 2 teaspoons vanilla extract
- 1 cup nonfat light sour cream substitute
For the Strawberry Sauce & Topping:
- 3 pints fresh strawberries, stemmed
- 4 teaspoons lemon juice
- ¼ cup red currant jelly, melted
Pro Tips for a Perfect Cheesecake
As a chef, I’ve learned a few key things that separate a good cheesecake from a great one. Keep these tips in mind for flawless results.
| Tip | Why It Matters |
|---|---|
| Room Temperature Ingredients | Using room temperature ricotta, eggs, and sour cream is non-negotiable for a smooth, lump-free filling. Cold ingredients don’t blend well. |
| Gentle Folding | When adding the beaten egg whites, fold them in gently with a spatula. This keeps the air you whipped into them, resulting in a lighter, airier cheesecake. |
| The Slow Cool-Down | Don’t rush the cooling process. Letting the cheesecake cool slowly in the turned-off oven prevents drastic temperature changes that cause cracks. |
Required Tools
- 9-inch springform pan
- Electric mixer (stand or hand-held)
- Multiple mixing bowls
- Rubber spatula
- Blender or food processor
- Fine-mesh strainer
Substitutions and Variations
Want to make this recipe your own? Here are a few simple swaps you can make.
- Crust: Instead of graham crackers, you can use crushed vanilla wafers, shortbread cookies, or Biscoff cookies for a different flavor profile.
- Berries: While strawberries are classic, a raspberry or mixed berry sauce would also be delicious. Adjust sugar to taste depending on the sweetness of your fruit.
- Citrus: A little bit of orange zest in the filling or the sauce can add a lovely new dimension of flavor that pairs beautifully with berries.
Make-Ahead Tips
Cheesecake is the perfect dessert to prepare in advance. In fact, it’s better when you do.
The cheesecake must chill thoroughly, so making it the day before you plan to serve it is ideal. The strawberry sauce can also be prepared up to 2 days ahead and stored in an airtight container in the refrigerator. Assemble with fresh strawberries and jelly just before serving.
How to Make Luscious Strawberry Dream Cheesecake
Follow these steps carefully for a beautiful and delicious dessert.
Step 1: Prepare the Crust
Preheat your oven to 300°F. In a medium bowl, combine the graham cracker crumbs and melted margarine until the crumbs are evenly moistened. Press this mixture firmly onto the bottom and 2 inches up the sides of a lightly greased 9-inch springform pan. Set it aside.
Step 2: Make the Filling
In a large mixer bowl, beat the ricotta cheese on medium speed until it is completely smooth. Add ¾ cup of the sugar, the flour, egg yolks, lemon peel, and vanilla. Mix until just well combined. Gently stir in the sour cream substitute until it is fully incorporated.
Step 3: Fold in the Egg Whites
In a separate, clean bowl, beat the egg whites with your mixer until stiff peaks form. Be careful not to overbeat them until they are dry. Gently fold the beaten egg whites into the cheese mixture in two or three additions until just combined. Pour the finished filling into your prepared crust and smooth the top with a spatula.
Step 4: Bake and Cool
Bake for 1 hour. After the time is up, turn the oven off completely. Prop the oven door open slightly and let the cheesecake cool inside the oven for another hour. This slow cooling is key to preventing cracks. After an hour, remove it from the oven and let it cool completely on a wire rack before chilling thoroughly in the refrigerator for at least 4 hours, or preferably overnight.
Step 5: Create the Sauce and Assemble
To make the sauce, place 2 pints of the strawberries into a blender or food processor with the remaining ¼ cup of sugar and the lemon juice. Purée until smooth. For an extra-silky sauce, pass the mixture through a fine-mesh strainer to remove the seeds. Cover and chill the sauce.
Step 6: Garnish and Serve
To serve, carefully remove the sides of the springform pan. Halve the remaining pint of strawberries and arrange them on top of the cheesecake. Gently brush the strawberries with the melted red currant jelly for a beautiful shine. Cut the cheesecake into wedges and serve with the chilled strawberry sauce.
Nutritional and Dietary Information
Here is an overview of the nutritional estimates and ways to adapt the recipe for different dietary needs.
Estimated Nutritional Breakdown
Note: Values are approximate and based on a single serving if the cake is cut into 12 slices. Actual values may vary based on specific ingredients used.
| Nutrient | Approximate Amount per Serving |
|---|---|
| Calories | 350 kcal |
| Protein | 12g |
| Carbohydrates | 45g |
| Fat | 14g |
Ingredient Swaps for Various Diets
- Gluten-Free: Use your favorite certified gluten-free graham-style crackers or cookies for the crust. Ensure all other packaged ingredients are certified GF.
- Lower Sugar: You can reduce the sugar in the filling and sauce slightly, or use a trusted sugar substitute that measures cup-for-cup. The texture may be slightly different.
Leftovers and Storage
Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. The texture is often even better on the second day.
For longer storage, you can freeze the cheesecake before adding the fresh strawberry topping. Wrap the entire cheesecake (or individual slices) tightly in plastic wrap, then a layer of aluminum foil. It will keep in the freezer for up to 1 month. Thaw overnight in the refrigerator before serving.
Frequently Asked Questions
Q1. My cheesecake cracked! What did I do wrong?
Ans: Cracks are usually caused by one of three things: over-baking, cooling down too quickly, or a filling that was over-mixed after adding the eggs. Following the slow cooling process in the recipe is the best prevention.
Q2. Can I use frozen strawberries for the sauce?
Ans: Yes, absolutely. Thaw the frozen strawberries completely and drain any excess liquid before puréeing them for the sauce. You may need to adjust the sugar depending on their sweetness.
Q3. What can I use instead of a “sour cream substitute”?
Ans: This term usually refers to a nonfat or light sour cream. You can use regular light sour cream, full-fat sour cream for a richer result, or even plain Greek yogurt as a substitute.
Wrapping Up
Creating this Luscious Strawberry Dream Cheesecake is a rewarding process that ends with a truly elegant dessert. Every step, from pressing the crust to folding the filling, contributes to the final, delicious result.
I encourage you to try this recipe for your next special occasion or whenever you crave a perfect slice of cheesecake. When you do, please come back and leave a comment below. I would love to hear about your experience and answer any questions you may have.
